National Fisherman

The species of Alaska fish that are considered safe to eat every day, even by pregnant women and small children, has more than doubled based on expanded research by the state Division of Public Health. 
 
All five species of Alaska salmon, halibut weighing 40 pounds or less when caught and the countless Alaska pollock sold as frozen fish sticks all have relatively low amounts of mercury, according to new and ongoing state research. The Health Department published updated guidelines for safe levels of fish consumption Monday.
 
The state began testing samples of seafood for mercury and other risky contaminants in 2001 and started testing for traces of the toxic metal in Alaska women of childbearing age in 2002. As of March, 1,145 women from 148 Alaska communities had shared hair samples with an Anchorage-based lab for analysis. Only four of the women, 0.3 percent, showed mercury levels that the Section of Epidemiology considers a health concern.
 
In 2007, the state listed 11 species of fish that were safe to eat in any amount for women and children. This week, that number expanded to 23 species, based on growing efforts to sample fish across the state. The fish aren't necessarily safer than they were seven years ago, but state health experts know more about the impact of eating Alaska fish on residents and are clearing more and more species for unlimited consumption.
 
Read the full story at the Anchorage Daily News>>

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National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



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As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

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